Stewed chayote with tomato and epazote

Yield: 6 servings

Measure Ingredient
1½ pounds Chayote -; (abt 2 medium)
2 smalls Tomatoes; roasted
2 \N Garlic cloves; roughly chopped
2 tablespoons Vegetable oil
¼ cup Finely-chopped white onion
3 \N Arbol chiles
1¼ cup Water
1 teaspoon Salt
3 tablespoons Roughly-chopped epazote leaves

Peel the chayotes and cut them into ¼-inch julienne, including the core and seeds. Set aside. In a blender jar, combine the tomatoes and garlic and blend for a few seconds, until fairly smooth. Set aside. In a large heavy skillet, heat the oil over medium-low heat. Saute the onion with the whole chiles for about 2 minutes, without browning. Add the tomato-garlic puree and continue cooking, stirring and scraping the bottom and corners of the pan for about 3 minutes, until thickened and reduced. Add the chayote, water, and salt. Cover the pan and cook over medium heat, shaking every so often to prevent the chayote from sticking. After 10 minutes, add the epazote, cover the pan again and cook for 10 to 15 minutes more, until the chayote is softened but not watery. Serve immediately. This recipe yields 6 servings.

Comments: To roast a tomato, heat a dry skillet or griddle over high heat.

Roast the whole tomato, turning when the bottom is slightly charred, until it is golden-brown with charred patches on all sides, but not burned (the flesh will be quite mushy). Leave the skin on.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6256 broadcast 04-18-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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